The vibrant mix of fresh herbs, zesty lemon dressing, and tender potatoes makes this ultimate lemon herbed potato salad a light yet flavour-packed dish that works all year round!
Potato salad doesn’t have to be heavy or drenched in mayo! This Herb-Infused Potato Salad is one of my go-to recipes for BBQs, gatherings, and picnics. However, the great thing about this side dish is that it’s just as delicious served warm during the colder months, too.
Unlike traditional potato salads, this one skips the mayonnaise for using a naturally dairy-free dressing that lets the ingredients shine. It’s not only simple to make but also diabetes-friendly, with balanced carbs, healthy fats, and plenty of fibre. So whether you’re looking for a wholesome summer side or a delicious, warm salad to enjoy in winter, this versatile side dish has you covered!
Why This No-Mayo Potato Salad is a Healthier Choice
Potato salads are often made with mayonnaise, which can be high in saturated fats and added sugars. While mayo has its place (like in my Quick Creamy Chipotle Sauce and Salad Dressing), this lemon herbed potato salad offers a lighter, fresher alternative with extra health benefits, especially for those managing blood sugar or looking for a heart-healthy option.
This potato salad recipe is:
- Lower in Saturated Fat – Swapping mayo for extra virgin olive oil provides heart-healthy monounsaturated fats that support cardiovascular health and reduce inflammation.
- Better for Blood Sugar – Many store-bought mayo-based salads contain hidden sugars, while this version keeps it simple with whole food ingredients that help maintain stable energy and glucose levels.
- Supports Gut Health – When served cold, potatoes develop resistant starch, which feeds beneficial gut bacteria and slows digestion, leading to a more gradual rise in blood sugar, which can be helpful for diabetes management.
- Light & Refreshing – The zesty lemon herb dressing enhances the flavour without heaviness.
Ingredients you will need
A combination of whole, fresh ingredients ensures you will enjoy a nutritious and flavour-packed potato salad that supports overall health and blood sugar management. You will need:
Baby Potatoes – A great source of complex carbohydrates and dietary fibre, providing a steady release of energy while helping to regulate blood sugar levels. You can switch these for Jersey or Charlotte potatoes
Fresh Herbs – Use a combination of any herbs like parsley, chives, mint, dill, oregano or basil. My go-to combination is 25g of chopped parsley and 15g of chopped mint.
Extra Virgin Olive Oil – Olive oil is packed with heart-healthy monounsaturated fats. It’s also rich in polyphenols, which have anti-inflammatory and antioxidant effects.
Cider Vinegar – I prefer cider vinegar as I find it has a softer flavour, but you could also use white wine vinegar or red wine vinegar.
Lemon – High in vitamin C, the tangy citrus flavour also helps balance the richness of the olive oil and adds a refreshing boost of flavour.
How to Make Herbed Potato Salad
In a few simple steps, you can enjoy a delicious herby potato salad, either hot or cold.
Step 1
Prepare the potatoes. If they are large, cut them into halves or quarters to ensure even cooking. Leave smaller baby potatoes whole.
Step 2
Place the potatoes in a large pot and cover with cold water. Add a generous pinch of salt to the water to enhance the flavour. Bring the water to a boil, then reduce to a simmer and cook for around 10-15 minutes (for whole potatoes) or 8-10 minutes (for halved/quartered potatoes).
They should be tender but still firm when pierced with a fork
Step 3
While the potatoes are cooking, make the dressing. Start by finely chopping your fresh herbs. Then in a bowl, whisk together the lemon juice, olive oil, cider vinegar, salt and pepper. Add the chopped herbs and mix well. Alternatively, place everything in a jar with a lid and shake until combined.
Step 4
When the potatoes are cooked, drain the potatoes in a colander. In a large bowl, combine the cooked potatoes and the dressing and mix well.
For cold potato salad, set them aside to cool at room temperature or place them in the fridge to speed up the cooling process.
For a warm potato salad, serve them straight away.
Can I swap or add ingredients?
Definitely! Here are a few simple swaps and additions you could try:
- Add a boost of protein – Toss in some flaked salmon, boiled eggs, or chickpeas.
- Make it extra herby – Try a combination of any of your favourite herbs such as parsley, basil, oregano, mint, chives, or even tarragon.
- Give it more crunch – Add finely sliced radishes, celery, or toasted nuts.
Diabetes Note
This Herby Potato Salad is a great choice for diabetes management as it balances complex carbohydrates, healthy fats, and fibre, all of which help maintain stable blood sugar levels. Plus, if you enjoy the potatoes cold, they develop resistant starch, which slows digestion and further supports better blood sugar control.
Type 1 Carb Counting
The estimated carbohydrate content of a serving of this herby potato salad is based on the countable ingredients that contribute to the total carbs. Here’s the breakdown:
- 100g of Baby Potatoes = 70g of carbs
Divide this by an average serving size (150g). Total weight is 1000g
70/1000 x 150 = 10.5g of carbs per 150g serving
Learn More About Type 1 Diabetes Carb Counting
Please note this carb count per portion is based on the standard ingredients listed above and may differ depending on what you use and how much you choose to eat.
Did you try this recipe?
I’d love to hear how it went! Leave a star rating or a quick comment below. Your feedback means the world and helps others find the recipe too.
Lemon Herbed Potato Salad (No Mayo!)
The ultimate lemon herbed potato salad recipe! A healthy side dish that’s vibrant, mayo-free and can be enjoyed year-round, hot or cold.
6
servings10
minutes15
minutes25
minutesIngredients
1 kg 2 lb baby potatoes, halved
40 g 2/3 cup fresh herbs of your choice
6 tbsp 6 tbsp extra virgin olive oil
1 tbsp 1 tbsp cider vinegar
1 small 1 small lemon, squeezed
Directions
- Prepare the potatoes. If they are large, cut them into halves or quarters to ensure even cooking. Leave smaller baby potatoes whole.
- Place the potatoes in a large pot and cover with cold water. Add a generous pinch of salt to the water to enhance the flavour. Bring the water to a boil, then reduce to a simmer and cook for around 10-15 minutes (for whole potatoes) or 8-10 minutes (for halved/quartered potatoes).
They should be tender but still firm when pierced with a fork. - While the potatoes are cooking, make the dressing. Start by finely chopping your fresh herbs.
- In a bowl, whisk together the lemon juice, olive oil, cider vinegar, salt and pepper. Add the chopped herbs and mix well. Alternatively, place everything in a jar with a lid and shake until combined.
- When the potatoes are cooked, drain the potatoes in a colander.
- In a large bowl, combine the cooked potatoes and the dressing and mix well.
For cold potato salad, set them aside to cool at room temperature or place them in the fridge to speed up the cooling process.
For a warm potato salad, serve them straight away.
Tips and Notes
- This salad is perfect for meal prep. Store it in the fridge for up to 5 days.
- Diabetes Note – This Herby Potato Salad is a great choice for diabetes management as it balances complex carbohydrates, healthy fats, and fibre, all of which help maintain stable blood sugar levels
- The nutritional information provided is based on the ingredients I use and should be used as a guideline only. The carbohydrate content may vary depending on the specific brands and measurements you use. If you are counting carbs for insulin dosing, always calculate the amount based on your own ingredients and portion sizes to ensure accuracy.
Nutrition Facts
- Serving Size: 1000
- Total number of serves: 6
- Calories: 264kcal
- Fat: 15g
- Saturated Fat: 2g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 3g
FAQs – Lemon Herbed Potato Salad (No Mayo!)
What are the best potatoes for herbed potato salad?
I recommend using waxy potatoes like Charlotte, Jersey Royals, or baby new potatoes. They hold their shape well, have a creamy texture, and absorb the lemony dressing beautifully. Avoid floury varieties like King Edward, as they tend to break apart.
Can I make this potato salad ahead of time?
Yes! This salad is perfect for meal prep and actually tastes better after a few hours as the flavours meld together. Store it in the fridge for up to 5 days.
How can I serve this warm in colder months?
To enjoy this salad warm, simply toss the freshly boiled potatoes with the dressing while they’re still hot. This helps them soak up even more flavour. Pair it with roasted meats, grilled fish, or a hearty vegetable dish for a cosy, comforting meal.
Is this recipe diabetes-friendly?
Absolutely! This potato salad is naturally balanced—it uses slow-digesting waxy potatoes, heart-healthy olive oil, and fresh herbs for added nutrients. The lemon dressing also keeps it light and lower in saturated fat than traditional mayo-based versions. To reduce the carb impact, serve it alongside protein and fibre-rich foods like grilled salmon, chicken, or a mixed bean salad.
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